1 small head of cauliflower, broken up into smallish florets
1 small can of chickpeas rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
Half a red onion sliced thin and salted and tossed with a little lemon juice.
Dollops of full day yogurt
1/2 cup roughly chopped cilantro, or parsley or mint,
Stir together yogurt, ginger, cumin, garlic, coriander, salt, cardamom, turmeric, and pepper in a medium bowl. Add chicken thighs, and stir to coat. Cover and refrigerate at least four hours up to overnight (or as much as you can).
Place an oven rack six inches from heat and preheat broiler to HIGH.
Toss together onion, garlic, ginger, tandoori masala, garam masala, the melted ghee on a large rimmed baking sheet then Broil until browned.
Add the tomato halves, and Broil until skin is blistered and separated from the flesh, about three minutes. Remove and discard skins.
Stir onion and tomato mixture, and continue to broil, until tomatoes have released juices, about three minutes more. Transfer mixture from oven into a blender. Add cream, almond butter, lemon juice, and salt; blend until smooth, about 30 seconds. Keep warm.
Chicken and vegetables:
Remove chicken from marinade, scraping off as much marinade as possible And set chicken aside.
Toss the vegetables together and spread evenly on a lined sheet pan.
Place chicken on top of the vegetables and broil until a thermometer inserted into the thickest portion registers 180°F, about 15 minutes.
Remove from oven, and let stand five minutes. Chop chicken in halves .Stir chicken into masala sauce.
Serve the chicken with the cauliflower and chickpeas and garnish .
You can also serve with basmati rice or naan
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